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http://dx.doi.org/10.17495/easdl.2016.6.26.3.230

Investigation of Quality Properties of Commercial Jerky from Korean Market for Establishment of Quality Parameters  

Park, Sunhyun (Food Standard Research Center, Korea Food Research Institute)
Shim, You-Shin (Food Standard Research Center, Korea Food Research Institute)
Jeong, Seongweon (Food Standard Research Center, Korea Food Research Institute)
Lee, Hyun Sung (Food Export Support Center, Korea Food Research Institute)
Kim, Jong-Chan (Food Standard Research Center, Korea Food Research Institute)
Publication Information
Journal of the East Asian Society of Dietary Life / v.26, no.3, 2016 , pp. 230-236 More about this Journal
Abstract
The study was carried out to evaluate the quality of commercial pork and beef jerky at a market in Korea. The amount of food additives, place of origin, meat content, microbiological and physicochemical characteristics were investigated in 46 different jerky samples. Meat contents of pork and beef jerky were 75.2~94.0% and 80.0~95.6%, respectively. Food additives, including sodium nitrite, potassium sorbate, and sodium erythorbate were mainly used in jerky. Pork jerky was processed from domestic pork, and beef jerky was mostly processed from imported beef from the USA, Australia, or New Zealand. Pork jerky contained $23.82{\pm}5.74%$ moisture, $37.86{\pm}7.05%$ crude protein, $6.16{\pm}4.91%$ crude fat, and $4.6.87{\pm}1.76%$ crude ash. Beef jerky contained $26.64{\pm}5.21%$ moisture, $41.36{\pm}3.50%$ crude protein, $4.67{\pm}3.46%$ crude fat, and $7.21{\pm}1.91%$ crude ash. Water activity (Aw) of pork jerky was $0.73{\pm}0.09$ while that of beef jerky was $0.78{\pm}0.08$. Volatile basic nitrogen (VBN) content to jerky was 7.1~36.0 mg/100 g. There was no significant difference in the physicochemical composition of meat type (p<0.05). Coliform, Escherichia coli and Staphylococcus aureus were not detected in pork or beef jerky, whereas yeast and molds were detected below $1.2{\times}10^1CFU/g$ in beef jerky samples.
Keywords
Jerky; pork jerky; beef jerky; meat product; quality;
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Times Cited By KSCI : 15  (Citation Analysis)
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